Butternut Squash Mac & Cheese
I can’t believe it’s already day 5 of TripleSBites! Last night we had our awesome twitter party, which included a few of our awesome sponsors and lots of tasty recipes. Today’s feature is one that takes a bit of prep work but offers a great twist on a classic dish. While a few of my twists on Mac & Cheese haven’t been blogworthy (hello, cauliflower) but this one is out of the world! To save some time I used a few of my Gourmet Garden treats and also added just a touch of a new goody: Chili Cumin from Acala Farms. Normally I use mustard seed in my mac & cheese but decided to switch it up this time!
1 tbsp olive oil
1 tsp chili cumin oil
1 butternut squash (about 2 lbs), halved
1 lb elbow noodles
1 tsp Italian Spices paste (Gourmet Garden)
1 tsp Chunky Garlic paste (Gourmet Garden)
1/4 cup Greek yogurt
3 ounces goat cheese
1/2 cup seasoned breadcrumbs (optional)
- Turn oven to 425. Mix together the olive oil and cumin oil and pour in the bottom of a roasting pan. Place the squash in roasting pan, cut side down. Roast for 45 minutes.
- Turn oven down to 350 and remove squash from oven for 10 minutes, then remove and set aside to cool.
- Meanwhile cook the elbow pasta per the box, rinse and then return to the pan.
- Stir the squash in to the cooked pasta, along with the spices, greek yogurt, and goat cheese.
- Place in to a casserole dish and top with the breadcrumbs. Then bake at 350 for 25 minutes.
- Serve and enjoy!
by AmandaE at dancingveggies.com
Another HUGE HIT! For a quicker version, drop the baking part and serve right after mixing everything together. Always been a big fan of the breadcrumb crunch but some nights there just isn’t time. If using a gluten free pasta, add 2 tbsp of milk to the dish before baking to prevent the noodles from drying out.
Have you entered the Giveaway yet?!?
Hello from Maryland! So hubby and I have rather successfully made the move from VA to MD – with only one broken glass and one broken mug (so far). My kitchen is mostly unpacked and ready to go, and with that I’m hoping to actually cook or bake something in there later today. This recipe comes from when I was staying at my mom’s house after reading more than a few articles from the Washington Post and other sites discussing eggplant “meatballs”. After comparing a few of them I decided to go with a vegan baked version, which turned out perfectly.
1/4 cup extra virgin olive oil, divided
1.5 lbs Italian Eggplant,peeled and cubed
2 cloves garlic, diced
1/4 cup bread crumbs
1/2 tsp basil (or 4 fresh basil leaves)
1/4 tsp thyme (or 1 fresh sprig)
- Meanwhile heat 2 tbsp of olive oil in a large saute dish, add the garlic cloves and cook for 2 minutes then add the peeled eggplant and cook for an additional 7 minutes or until soft. Pour all ingredients in to a blender and allow to slightly cool. Add the breadcrumbs and spices along with the remaining olive oil and start to blend the mixture on a puree or similar setting. The goal is to get to "ground meat" consistency - add more breadcrumbs/olive oil as needed.
- Allow to sit for 30 minutes. Preheat oven to 375 and lightly oil and a standard sized muffin tin or cookie sheet.
- Form eggplant meatball, each should be about 4 inches around, and then lightly place in a muffin spot or on the cookie sheet. Continue until all meatballs are formed, should be 8 - 10. Bake for 15 minutes, then rotate the eggplant balls, and finish by baking for a final 10 minutes or until slightly brown.
- Serve as part of a "meatball" sub or on top of pasta!
by AmandaE at dancingveggies.com
I’m sending this over the /52weeksofcooking for there $10 challenge. For four servings this dish cost: $2.63 (eggplant), $0.79 (pasta), $0.55 (garlic) for a total of $3.97. I’m adding an additional $2.00 to that total to account for the premade tomato sauce, fresh herbs, and the homemade bread crumbs using homemade bread – probably a higher guess than it actually is but math is not my thing. This brings to the total to $5.97 or just under $1.50 a serving – mission accomplished!
Zucchini Parmesan Crisps
Secret Recipe Club time!!! I’ve been in the SRC for about a year now and I still get giddy when I see the name of the blog I’ve been given. This month was no different, and once I saw all the delicious treats featured on Gloria’s Ginger Snap Girl blog I knew it was going to be difficult to narrow down to just one recipe. In the end I would up doing two, but for this month’s SRC I’m going to focus on her delicious (and seasonal!) Zucchini Parmesan Crisps. Not only were they quick to make, thank you mandolin, they were the perfect side dish for the bruschetta pasta I made using her tomato basil bruschetta recipe. I did make a few changes to the recipe, using some leftover homemade rosemary breadcrumbs instead of the panko Gloria used and adding a little bit of minced garlic.
1 pound of zucchini (about 2 medium)
1 tablespoon olive oil
1/2 cup fresh grated Parmesan cheese
1/2 cup breadcrumbs (panko in original but I used rosemary)
2 cloves garlic, minced
Freshly ground black pepper
- Preheat oven to 450 degrees. Line a baking sheet with foil and spray with cooking spray.
- Prepare bread crumb mixture by mixing the Parmesan cheese, bread crumbs, garlic, and pepper in a medium bowl and mix.
- Wash and dry zucchini. Slice into 1/4 inch rounds and place in a medium size bowl. Drizzle zucchini with olive oil and toss to evenly coat all the slices.
- Coat each slice generously with the bread crumb mixture. Pat crumbs into the slices to get a good even coating.
- Place each slice on the prepared baking sheet leaving a little bit of room in between each slice. Bake 25 - 30 minutes until zucchini is tender and breadcrumbs are golden brown and crisp.
by AmandaE at dancingveggies.com
This made two and half cookie sheets worth of crisps, and I recrisped the leftover the next day in my toaster over with no issue. I just dipped them all directly in the bruschetta sauce and it was absolutely AMAZING!
I’m also submitting this recipe to the June Simple and In-Season Round up since zucchini are slowing starting to take over gardens in my area. As of last check I have 5(!) zucchini and 6(!!) crookneck squash sunbathing in my garden and signs of at least a dozen more ready to follow. I have a feeling this recipe will be a summer constant in an attempt to keep them from taking over my kitchen as well. Simple and In-Season was started one year ago by the amazing Ren of Fabulicious Food and it’s been a great motivator to focus on local/seasonal goodies. This month Laura of How to Cook Good Food is hosting us, so be sure to head over to her blog to submit your own Simple and In-Season Recipe!